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With its make-ahead convenience, this fruit-topped cheesecake often appears on my holiday menus. It never fails to impress guests.—Lorraine Caland, Thunder Bay, Ontario
Nutritional Facts 1 slice equals 521 calories, 34 g fat (21 g saturated fat), 190 mg cholesterol, 321 mg sodium, 43 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Pineapple Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p153
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Reviewed on Apr. 14, 2012 by PTuttle
Sorry the last reviewer had such a bad experience with this recipe. It's true that it is not very sweet. If you like your cheesecake sweeter add more sugar to the batter or the topping. The cheesecake was fluffier (less dense) than others I have made due to the addition of the beaten egg whites. I didn't find it at all dry, although I did pull it out after only 60 min. because the top was firm and browning in spots. Perhaps the previous reviewer baked it too long. The cake turned out quite well despite the fact that I used a 9 inch pan by mistake. The top of the cake rose about an inch above the pan and cracked all around the edges. I pushed it together gently as it cooled and settled back into the pan. The topping covered the cracks, and what could have been a disaster turned out to be a pretty good cake.
Reviewed on Apr. 10, 2012 by ATMBabeez
I made this cheesecake for Easter 2012. A total waste of time and ingredients. The cheesecake filling was dry and had a spongy texture, it was not sweet or flavorful. I have made many, many cheesecakes and this is the very first one my guests threw away. And I was right there with them.
Made this recipe for Easter 2012, terrible cheesecake recipe. The texture is dry and spongy. The cheesecake filling was not flavorful. Have made many many cheesecakes and this is the very first one that my guests would not eat. A total waste!
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